RECIPES

No, we're not kidding! You can - AND SHOULD - add Calcium Montmorillonite to your recipes! Want to get some Calcium Montmorillonite into your kids {or your spouse} and you KNOW there's no way they're going to drink it? Here's the perfect solution - add it to your favorite recipe! This is a great way to incorporate Calcium Montmorillonite into their diets. Just check out these delicious recipes. And if you have a recipe we can add, please send it to us! Send your recipe to info@healthway.co.za. In the meantime, check out these recipes and start adding Calcium Montmorillonite to your favorite recipes today!

"Bon Apetit"

BREAKFAST ELIXIR :

This is like a super-souped-up smoothie. A great way to ENERGIZE your day!

Soaked almonds 8-10
4-5 small pieces of fresh chunk coconut
Generous sprinkling of flax seed
a few chopped Brazil nuts

Blend these with 4-8 ozs water

Next add: {Pick from different ones for variety but use lots of greens}.

Orange or grapefruit - leave pith on
Apples
Pineapple
Banana or 1 plantain
Seasonal fruits
Tamarind 1 cube
Seeded grapes a few
Celery chopped
Bean sprouts handful
Snow peas - a few chopped
Lettuce- kale, chard, spinach leaf, endive red tip lettuce
Cucumber
Liquid Calcium Montmorillonite 2 oz.

Blend together until smooth. " ENJOY"

HONEY WATER :

2 cups of water
1 teaspoon of Calcium Montmorillonite Dry Powder Clay
4 tsp raw honey

Put in a plastic or glass container with a plastic lid. Shake well and drink.

BANANA NUT MUFFINS :

1¼ Cup flour
¼ Cup Calcium Montmorillonite Dry Powder Clay
1½ tsp baking powder
¼ tsp baking soda
1/3 tsp salt
2 egg whites
1 Cup mashed bananas
3/4 Cup sugar
1 Tbs vegetable Oil
1 tsp lemon zest
¼ Cup chopped walnuts

Preheat oven to 350º F. Spray muffin tins with non-stick cooking spray. Stir together flour, clay, baking powder, soda and salt. In a medium bowl, beat egg whites slightly. Stir in bananas, sugar, oil, and lemon peel. Add to flour mixture and stir until just combines. Stir in walnuts. Fill muffin tins ¾ full. Bake for 20-25 minutes.

BERRY MUFFINS:

¾ cup whole wheat flour
1 cup all purpose flour
¼ cup Calcium Montmorillonite Dry Powder Clay
1/3 cup wheat germ
2/3 cup white sugar
1 Tbs baking powder
1 tsp salt
1 tsp cinnamon
2 eggs, beaten
2 cups half & half cream
1 cup blackberries
1 cup strawberries

Preheat oven to 400º F. Butter muffin pan. Whisk together flour, clay, wheat germ, sugar, baking powder, salt and cinnamon. In another bowl whisk together half & half cream and eggs. Stir wet ingredients into dry ingredients, mixing just to combine. Fold in berries. Scoop batter into muffin pan cups 2/3 full. Bake in preheated oven for 20 minutes or until done.

BROWNIES :

1½ cups unsalted butter
3 cups white sugar
2 tsp vanilla
7 eggs
1 cup flour
¼ cup TLC Calcium Montmorillonite Dry Powder
1¼ cups unsweetened cocoa powder
1 tsp salt
1 cup chopped walnuts

Preheat oven to 350º F. Line a 9x9 pan with foil and spray with cooking spray. In a sauce pan over medium heat, melt butter. Stir in sugar until dissolved. Remove mixture from heat and beat in the eggs one at a time mixing well after each addition. Stir in vanilla. Sift dry ingredients together. Add the flour mixture to the butter mixture, mix until combined. Stir in walnuts and spread batter into the pan. Bake at 350º F for 45-50 minutes. Do not over bake.

MUD CAKE :

3/4 cup flour
1/4 cup Calcium Montmorillonite Dry Powder
2 Tbs. cocoa
2 tsp. baking powder
½ tsp salt
½ cup milk
2 Tbs. sunflower oil
1 tsp. vanilla
¾ cup chopped pecans

Sauce:
¾ cup brown sugar
¼ cup cocoa
1¾ cup hot water

Mix the first five ingredients. Add milk, oil and vanilla and stir and mix well. Mix in nuts. Pour into a greased Pyrex pan. Mix sauce and pour over the batter. Bake at 350º degree F for 35-40 minutes.

OATMEAL COOKIES :

1 cup Margarine
1 cup sugar
1 cup brown sugar
½ cup Calcium Montmorillonite Dry Powder Clay
2 eggs, beaten
1 tsp. vanilla
1 tsp. soda
1 cup flour
3 cup Oatmeal

Cream Margarine, adding sugar gradually and mix well. Mix soda, flour and Hydrated Calcium Montmorillonite and add to creamed mixture. Next add oats. Form into small balls and bake at 375º F. for 10-15 minutes. Makes 5 doz.

PECAN STICKS :

1/8 cup butter
4 Tbs sugar
1 Tbs water
2 tsp. vanilla
½ cup Calcium Montmorillonite Dry Powder
1 ½ cups. flour
1 cup pecans chopped

Cream butter and sugar. Add flour and Calcium Montmorillonite mix and blend together. Add water and vanilla. Add pecans. Press into a buttered 9x9 pan and bake at 325º F10-12 minutes or until done. Cool and slice into sticks.

WHEAT PIZZA DOUGH :

1 tsp sugar
1½ cups warm water
1 Tbs active dry yeast
1 Tbs olive oil
1 tsp salt
2 cups whole wheat flour
½ cup Calcium Montmorillonite Dry Powder
1 cup flour

Dissolve sugar in water, sprinkle yeast over the top and let stand for about 10 minutes until foamy. Stir in olive oil and salt. Mix whole wheat flour, Calcium Montmorillonite and all purpose flour until dough starts to come together. Knead dough on a well floured surface. This takes about 10 minutes. Place dough in oiled bowl, cover with a towel and let rise for about an hour. When dough is doubled, put dough back on floured surface and divide into pieces for 2 this crust or leave whole for thick crust. Forma into a tight ball. Let it rise again for 45 minutes. Preheat oven to 425º F. Roll dough into desired pizza shape. Place on a well oiled surface, top pizza with favorite toppings and sauce. Bake for 16-20 minutes until crust is golden.

BANANA PEANUT BUTTER CHOCOLATE SHAKE :

1 frozen banana, peeled
3 Tablespoons chocolate syrup {I use sugar-free}
1 cup milk
1 Tablespoon Peanut Butter
1 Tablespoon Calcium Montmorillonite Dry Powder
2 ice cubes

Blend all ingredients until very smooth. Pour into a chilled glass and ENJOY !

LEMON MERINGUE PIE :

1 {9 inch} pie crust, baked
1 1/2 cups white sugar
1/2 teaspoon salt
1 1/2 cups water
1/2 cup cornstarch
1/4 cup Calcium Montmorillonite Dry Powder
1/3 cup water
4 eggs, separated
1/2 cup lemon juice
2 teaspoons lemon zest
3 tablespoons butter
1/4 teaspoon salt
1/2 cup white sugar

Preheat oven to 325 degrees F {165 degrees C}.

Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil. In a small bowl, mix cornstarch, Calcium Montmorillonite and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat.

In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until just lukewarm.

In a large glass or metal bowl, combine egg whites and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 3/4 cup of meringue into lukewarm filling. Spoon filling into baked pastry shell. Cover pie with remaining meringue.

Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting.

REFRIED BEAN DIP :

1 lg. can refried beans
1 jar picante or taco sauce
1/4 Cup Hydrated Calcium Montmorillonite
Sour cream
Chopped red peppers
Olives {black}
Shredded cheese
Fritos or Tortilla Chips

Mix refried beans with picante sauce and Hydrated Calcium Montmorillonite. Spread on serving tray. Cover with sour cream and shredded cheese. Add chopped red peppers and sliced black olives. Serve with taco chips. Serves 8 to 12.

GUACAMOLE :

2 Ripe Avocados
1 tablespoon Hydrated Calcium Montmorillonite
1 Clove garlic -- Mashed
3 tablespoons lime juice
1 jalapeno -- Seeded, Diced
2 Tomatoes -- seeded and chopped
1 Small Red Onion -- chopped fine
1/4 cup cilantro leaves -- finely chopped
Salt and freshly ground pepper

Halve and pit avocados and scoop flesh into a large bowl. Mash avocado with a fork and mix in Hydrated Calcium Montmorillonite. Stir in remaining ingredients, combining well. Chill covered with plastic wrap for at least 1 hour and up to 1 day. Stir guacamole well and serve with tortilla chips.

BEEF STEW :

2 tablespoons all-purpose flour
1 pound beef or pork stew meat, cut into 3/4-inch cubes
2 tablespoons cooking oil
1/2 cup Hydrated Calcium Montmorillonite
2-1/2 cups cubed potatoes
1 cup frozen cut green beans
1 cup frozen whole kernel corn
1 cup sliced carrot
1 medium onion, cut into thin wedges
2 teaspoons instant beef bouillon granules
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano, crushed
1/2 teaspoon dried marjoram or basil, crushed
1/4 teaspoon pepper
1 bay leaf
2-1/2 cups vegetable juice or hot-style vegetable juice

Place flour in a plastic bag. Add meat cubes and shake until meat is coated with flour. In a large skillet brown half of the meat in 1 tablespoon of the hot oil, turning to brown evenly. Brown remaining meat in remaining oil. Drain off fat.

In a 3-1/2- or 4-quart crockery cooker layer potatoes, green beans, corn, carrot, and onion. Add meat. Add bouillon granules, Worcestershire sauce, oregano, marjoram, pepper, and bay leaf. Pour vegetable juice and liquid Calcium Montmorillonite over all.

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender. Discard bay leaf. Ladle into bowls. Makes 4 to 6 servings.